Creamy Red Pepper Pasta

January 15, 2018

In a weird way, pasta has been the easiest way for me to get vegetables into my diet while still being a bit too nauseas to actually eat vegetables. The same way parents trick their kids, I’m just tricking myself. 🙂

I always go for a type of pasta that provides some nutrition. I tolerate quinoa pasta the best, but I will also use chickpea pasta like Banza at times, as long as I keep the portions small. Then I make a creamy sauce that is always vegetable based! Creamy butternut squash pasta is often my go-to, or I will make a kale pesto. This time around I went for the red pepper sauce for a change in flavor, and it was so good! You get all the comfort food feels without needing to feel like it’s a cheat meal. 🙂

Creamy Red Pepper Pasta

2018-01-13 16:56:46

Serves 3

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Ingredients

olive oil

2 red bell peppers

1 small onion, diced

3 cloves of garlic, chopped

1/2 cup of cannelloni beans

1/2 cup of unsweetened almond milk

1/2 cup of vegetable broth

1/2 teaspoon salt

black pepper, to taste

1/2 teaspoon of chili powder

red pepper flakes, to taste

1/4 cup of pasta water

1 box of pasta

fresh parsley

grated Pecorino Romano *optional

Instructions

Place the peppers on a lined baking sheet and broil on high. when you begin to see black spots, rotate to the other sides until evenly charred.

Remove from the oven, and when cool enough to handle, remove the charred skin, then slice and remove seeds

add a generous drizzle of olive oil to a large pan over medium heat

add the onion, garlic, and a dash of sea salt and pepper and sauté

while the garlic and onions are sautéing, boil water for the pasta

add the pasta to the water and cook according to package directions

add the sliced peppers, cannelloni beans, almond milk, vegetable broth, chili powder and a few dashes of red pepper flakes to the garlic and onions and simmer on low for a few minutes until heated though

add all the sauce ingredients to a blender and blend until creamy. add additional sea salt and pepper if needed

drain the pasta, reserving 1/4 cup of pasta water and add the pasta back to the pot

if the sauce seems too thick, slowly pour in the 1/4 cup of pasta water while blending on low until desired consistency is reached